- Let me tell you, that's
possibly the nicest donut I have ever, ever, ever tasted. (triumphant music) Hello everybody, it's Barry here. Hope you are well, wherever
you are in the world. Welcome to our kitchen. - [Toy] Welcome to our kitchen. - Toy that my kids have got. Today, we are making
old school, jam-filled, those rounded donuts, you
don't get them anymore. You see like the Homer Simpson style ones, and don't get me wrong, they're amazing. I do love a Krispy Kreme,
other brands are available. Oh my gosh. I've never really made
donuts here on the channel, so I thought, do you know what? I'm gonna blooming well gonna do that. But I grew up on that budget
pack of sugary rounded donuts with the jam, or the jelly, I think people call it jelly
some places, shoved in. And I've never made it, it intrigues me. We're gonna do it today, and hopefully you're gonna give it a go and add in any filling you want. Shove some custard in there with the jam, that'd be good, wouldn't it? Now being the forward, think, thank you, forward-thinking guy that I am, I have already done
some of the steps today. So we are gonna start by making the dough and we're gonna montage this. Montage commences now. You're gonna need some plain flour today. Now that is actually
strong bread flour for me, just because we have so
much of it in the house. Really good for baking in doughs. But plain flour should be all right. I say "should," because I've
not made many donuts before so. Bit awkward. You're gonna need some sugar, some salt, two eggs from a chicken. You're gonna need a sachet
of fast action yeast, I've no idea why that comes
in seven grammes, but it does. Could be like a unique weight, you know, it's ideal, eight grammes, too much. Some butter, but you don't
want it firm like that. So shove it in the microwave,
blast it for 30 seconds and you end up with a sort
of warmed, melted butter. You don't want it too hot. A drop of vanilla extract. Although that could look
like rum, couldn't it? That'd be nice. Oof. Oof. And the final thing for
the dough is some milk. Now, I went for some full fat milk. So I was thinking, oh, if
we're going for donuts, we use skim milk in our-
(dog barks) Oi. I'm doing a montage. Amy.
(dog barks) Doing a montage. We use skim milk in our house. Sorry, as I was saying. But I just thought full
fat in baking and donuts, you want that. So grab a big old bowl and
stick your flour in there, along with the sugar. Then you can do salt. And obviously, I was gonna do
the old "It's not my thing." But someone was like, "You can not do salt but he's charging expensive
steaks in London," on a comment I saw the other
day, I was like, quite fun. I didn't do it. Salt in. Give it a little shimmy
together with a whisk until it's all nice and combined and one consistent, dry mixture. For the wet mixture, you're
gonna add in the butter, which is still warm, but not piping hot, otherwise you'll end up cooking your eggs. Pour in the vanilla extract and the milk, and whisk away, baby, until
you've got a consistent mixture, which actually, once it segregates, you kind of get like this little layer, this banding of like a
buttery, milk Guinness. Now you want to combine the
wet and the dry together. So it's only natural to think, hey, I've got a whiskey in my hand, I'm gonna add the wet into the dry, let's give that a little whisk, but no. What I've found before, if you've got a hand mixer
with the dough hook on, although someone did say a
standard beater would also work, save the energy, unless you
don't want to go old school, beat that together with a dough hook, or it's kind of like a semi-stand mixer. If you've got a stand
mixer, that'd be even better or just use your hands. Whisk it together until you've
got a nice, smooth dough. Take it from the dirty bowl, into a greased new bowl
with the dough in there, and then Wrapmaster 3000
clingfilm right on top. Shoving that into a nice warm place for at least 90 minutes,
ideally two hours. And it should, by the end, double in size. - [SpongeBob Narrator] Two hours later. - All right, there we go. That has doubled in size. It's been two hours. And you're probably thinking, Barry, is that a different bowl? It could be. It could be. It's gonna be a little bit sticky and need to be knocked back. Oh, you wonderful thing. Oh my gosh. (Barry laughs) We should be able to get
about 10 portions out of this. We've got, oh wow. We put 500 grammes of flour in
there and it's gone to a kilo. So it literally, when you say, oh, wait for it to double in size, and then we added some
other bits in as well, ssh. So stick that on. 100. All right, 10 of those please. A lined baking tray. So baking paper if you
don't have this baking mat, which I'm hoping to get a few more before Christmas by the way. So look out for those
on Amazon, US and UK, but they'll ship worldwide. And if you're not covered
by flour about this stage, you're doing it wrong. We're gonna jump and do 10 of those. See you in a minute. All right, I have no idea how it happened, but I've actually ended
up, rather than 10, with 11 and a teeny little one. (Barry giggles) So just on the tray like that. To be fair, I do know how that happened. It's just maths, it's fine. So Wrapmaster 3000. We're gonna lightly oil it, or you could use baking parchment, but we don't tend to get much anymore 'cause there's the baking
mat, so this is another way. So your lightly greased cling
film on there like that. And we leave that and
that one for another hour. - [SpongeBob Narrator] One hour later. - [Barry] There we go then folks, after an hour, they have doubled
in size, looking amazing. I don't know if they'll puff
up any more once they fry. So you could probably make
them a bit bigger if you want, but we'll work that out
once we get to that stage. In other news, I went to a
craft store the other day and bought this hand 'cause I want to, for our Halloween, in our front garden, I was gonna stick a hand coming out, it might be a bit sinister. "D'oh." Yes, I haven't really done
that yet in the video. What we're gonna do in the meanwhile, so I'm gonna leave them out in the warm as long as possible, just to allow them to
double in size even more. This is some leftover oil, vegetable oil that I had
from a video the other day. And it's nice and clean. Try and reuse your oil as
much as you can, folks. Start to get that oil nice and warm, and then we can fry them
up straight from that pan. Now, I always find these thermometers a little bit temperamental, but I'm trying to be in roughly the range where I am now, between 180 and 170. With frying, I find this
always quite tricky. By doing it this way, obviously we can lower
the heat and increase it, when we drop the dough in there, it will drop it and it'll
be like, "Oh, okay," and it's got to come back up. But then I thought, oh, it's too hot, the doughnuts can burn. So you really need to monitor
your temperature, okay. So get one of these, or what I found best, the old school candy
thermometer, I quite like that. But today, number two,
we will do the lasers. Probably regret it. Aside from the thermometer,
got myself a slotted spoon, some sugar to roll in once it's cooked, a lined chopping board
with some kitchen towel to soak the initial fat in, and the oil. Let's get these donut balls out. The other thing to say
is when I generally fry, you might notice that I
turn the handle to one side. I mean, that's basically mainly because, when I'm filming, going back and forth, I do not want to catch myself on that. But I think someone
taught me that one day, I was like, "Oh, that's pretty good. Yeah, that's pretty good." All right, these are looking amazing. I don't know if they're gonna puff. That is a beauty. But let's just try with our
test sample in here for a bit. Now, one tip I was told was if, I mean, this is the small version, but if it bubbles like
that, it's still cooking. But as these ease, we can turn it over and do the other side. Oh, look at that colour, nice,
it's just starting to go. It puffed up a little bit,
which is really promising. Awesome, look at that colour. And much less bubbling going on now. So I think, probably put that just
down there, nice and safe, that is ready to go. Or should I say dough? Okay, let's go for this. I am gonna be confident
and put three in at a time. (gentle music)
(pan sizzling) And here we go. There's an initial bit of colour. There we go, like that. Oh, look at that. Oh my gosh.
(donuts sizzling) That was probably quite a lot
of dough to shove in there, it probably brought the
temperature down a little bit, hence why it's not quite
as golden as this one, which I just rolled in the sugar. But my fear of them being,
all right, they have doubled, but not quite the size I'm used to, has completely been eradicated. These are gonna be a nice size. Oh yeah. In fact, this one, I am
really happy with this. Let's take that one out
and stick it down there. Oh yeah, baby. It'll be a little bit like when you're making churros, I guess, you just roll that in the sugar entirely, or just dress it and
roll it around like so. Oh, and now that suddenly to me, looks like a donut. Awesome. I'll repeat that and see you in a bit. One thing of note before I roll
this next batch in the sugar is now I know, you know
sometimes in donuts, you get that sort of banding like that, I was like, why is that? It's one of those intriguing things as I demolished a donut in my mouth. Because one half is bobbing in the oil and the other one isn't. Maybe a good one for a pub quiz, yeah? All right, I'd love to
say that I held back, but no, that little donut, you're probably wondering
what happened to it, I ate it. And let me tell you, that's
possibly the nicest donut I have ever, ever, ever tasted. So I have no idea what
these are gonna be like with the jam in it. The jam I've just taken from a jar, which I bought from a
supermarket, which is a shop. Jam, strawberry jam, you
can put any jam in you want, mix the fillings up. Apparently, never done this, there's probably a poor old person, there's probably not, no, there's someone, like a
machine, it just nozzles, pumps the jam into the donut. And that's what we're gonna do. I'm gonna take my jam and
literally dollop it, boom, (Barry laughs)
into the bag. (Barry humming) (glass smashes) Oh, I caught it on camera, I did it again. I broke another one of
my little pinch pots. They're amazing as well. I have to order some more. Just want to raise it off the ground. Now apparently, we can get the
end of a spoon, a chopstick, or even just the nozzle
of your piping bag. But I figured, yeah, let's
go for the chopstick. And if I push the nozzle in, oh, that's made it even bigger, and there is jam going in that donut. Oh yes. (Barry gasping) Oh, that is weighty now. Yes. Amazing. Right, well, I'm just gonna, (lips smack) mm, keep doing that. And then we'll try one. Folks, putting them in
a loaf tin like that, holds them really well. Just a little suggestion if you want, or you could eat them straight away. I thought I'd leave a few plain as well 'cause I want to rip one
open, see what they're like. Oh. I just want to make sure this is cooked. Yes, it is. (laughing) You know when
it's like really uncertain, like you just don't know, do you? Amazing. Would you like a donut? (dog's tongue slurping) Ah, bless ya. Anyhow, the amount of
sugar I've had on my hands and the amount of washing
in between doing that, it's kind of crazy. So once you hold that donut,
never let it go, folks. (laughing) It's a good
fact in life, isn't it? Once you hold that donut, never let go. Here we go. (Barry chewing) Mm. (Barry chewing) See that, you see, food coma. I'm trying not to get too excited
'cause I'm laced in sugar, but that is without a doubt, the best donut I have
ever tasted in my life. And I've been to Dunkin' Donuts,
I've been to Krispy Kreme, I've been to all that. And of course, they're amazing
with all those extra flavours. But what I'm talking about there, is the dough, the texture
of that, that freshness, if you ever see me at a
fair, don't get me wrong, I'll take some of those
fried donuts all day long. These are fried, but they taste, it's almost like a breadiness to them, that the dough is sort of
chewy, but light and fluffy, and oh, comforting and
sugar-laced and the jam just mm. I want to do more donuts. I might make a massive one. If I get a safety oil vat
thing that can do it safely. Safely is the keyword. These are absolutely outstanding. And I don't say that that often, "This is stonking. This
is good. It's tasty." This has really blown my mind. So don't take my word for it. We'll get the girls to try it when they get home from wherever they are. 'Cause I literally have no
idea where my family are. But thanks for watching. I always wanted to do a donut,
I don't know why I never did. But now I want to adapt this
recipe to like the ring one, or maybe revisit the Homer one. "D,oh." we've not done
enough of that today. "D,oh." "D,oh." So good. Please try this. Don't forget to subscribe
if you're not already. Give this video a like if you enjoyed it. And if you try it, send
me a snap of the food. (Barry laughs) Bye. ♪ I'm a roam it rapper, baby ♪ ♪ Ain't signed to no label ♪ ♪ But I'm spreading out these lyrics ♪ ♪ Like topping on a bagel ♪ ♪ Cooking is the shield ♪ ♪ So don't you get stressed ♪ ♪ Just get a hot pan and
some chicken breast ♪ - These look good. - [Barry] Right, go on then, have a go. - Chloe, the challenge
is you've got to eat them without licking your lips. - Ah. - [Barry] That is not gonna happen. - Have you ever done that? It's impossible.
- [Barry] Well, the amount of sugar I had, I had to
wash my hands so many times. - These look like proper
shop donuts as well. - [Barry] Oh thanks, mate. (Rebecca laughs) - They're good. They look better than shop ones. (Rebecca laughs) (Rebecca and Chloe giggling and mumbling) - They're nice, aren't they? - Oh wow. They are so good. - [Barry] That's why I
didn't really build it up. The girls literally come home
and I'm like, "Just try this." - Wow. - [Barry] That was for me, one of the best donuts I've
ever tasted in my life. - And me. - They are really nice.
- Mm. - [Barry] Yeah? - Mm.
- [Barry] All right, cool. Seal of approval. - I think I'm getting too
much sugar everywhere though.
